NFS284H1- Final Exam Guide - Comprehensive Notes for the exam ( 151 pages long!)
29 Mar 2018
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Document Summary
Nutrition and the canadian diet: canadian community health survey (cchs, survey of health information including food intake, canada"s food guide (cfg, canadian healthy eating index (chei, measures adherence to cfg, perfect adherence to cfg = 100. Nutrition and health: good nutrition can reduce risk of chronic disease, diabetes, heart disease, hypertension, obesity, cancer, stroke, osteoporosis, neurodegenerative disease. Soybean oil (pufa: essential fatty acids, two pufas. Fat soluble vitamins: can be stored in the liver and adipose tissue, are not rapidly depleted from the body. Sodium: widely used in processed food- cheaper to add salt than sugar, overconsumption may raise your blood pressure. Iron: low intake of this mineral may result in anemia. Iodine: very low intake of this mineral can result in goitre. Diet-gene interaction: nutritional genomics, study of the interaction between genetic variation and nutrition-->personalized nutrition. Increase intake of unsaturated fats (ex. olive, canola, or soybean oil: may reduce risk of cardiovascular disease, additional statements, fruits and vegetables.
